So I will be doing my 2nd WSM smoke this weekend and I am going to try the Brown Sugar Salmon recipe shown on this website.

I have a nice 1.6lb piece ready to go.

Anything I should look out for or tips to give a noob?

The brown sugar recepie is fantastic. I did not have a center cut fillet, I had a silver salmon tail fillet that was thinner than a center cut. I left the dry rub on for 3 hours, was a touch to salty, so maybe only 2hrs for a thinner cut. I also used alder for the smoke wood which is excellent for salmon. I cooked it for an hour. Remember fish cooks really fast. It turned out moist and delicious. It was a big hit with the whole family, even with the one that dosen't like salmon. Good luck and smoke on

So kudos to Mr. Minion! This being my second smoke the minion method worked near flawless with temp control and sticking right around 225 degrees.

I ended up letting the salmon sit for almost 4 hours with the rub on it and it was a tad bit too salty for my liking. Will probably stick to 2 hours neck time and add a bit more brown sugar to the finishing rub.

All and all the salmon was great!!! and... i really enjoyed smoking it w/ out have to stare at my temp gauge every 5 min.